Chicken brine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | black peppercorns |
| 3.00 | teaspoon | dried thyme |
| 3.00 | bay leaves-crushed | |
| 1.00 | teaspoon | whole cloves |
| 2.00 | tablespoon | garlic-minced |
| 1.00 | teaspoon | whole juniper berries |
| ⅓ | cup | crushed juniper berries |
| 4.00 | cup | water |
| ½ | cup | light brown sugar-packed |
| ½ | cup | kosher salt |
Directions
Recipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit Anderson
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel.
Posted to bbq-digest by Bill Ackerman <ackerman@...> on Oct 20, 1998, converted by MM_Buster v2.0l.
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